Deep Fried Chicken (was: Where is everybody?)

"Michael" @hotmail.com>

2008-10-08 03:41:09 UTC

Post by mÂªdcÂªt
I marinated my drumsticks in buttermilk + salt & cracked pepper for 24
hours, and I *thoroughly* recommend it!!! The flesh is SOOO moist!
And as long as you keep the temperature stable (between 170-180C) and
have a lid handy, there isn't much mess. I used a Scanpan casserole +
a cooking thermometer. Also, if you keep it at the right temp, it
doesn't end up a greasy mess ot stinking your kitchen out.

Aye, temperature is key and not adding too many pieces at once so it doesn't
drop. I normally do it my scanpan wok. :) Nevertheless, I always make a
mess.

Post by mÂªdcÂªt
I'd love a good recipe for the coating, however.
I used plain flour (should I have used SR?) and it was like eating
bready crackers. I threw in white pepper, black pepper, oregano,
thyme, marjoram, sage, dried basil....and it was still bland and
bready.

Lots of cayenne is the other ingredient that drew me to Tyler's recipe;
that'd boost the flavour.

Post by mÂªdcÂªt
Doooooes.......anyone happen to have the recipe for the KFC coating?
:D

I've tried a supposed recipe off the net, (my one didn't have dried mustard,
or MSG though and the latter is probably the most important ingredient, as
the rest of the herbs & spices didn't add a whole lot of flavour.

genuine KFC secret recipe
2 cups flour
1/2 tsp salt
1/2 tsp thyme
1/2 tsp basil
1/2 tsp oregano
1 tbsp celery salt
1 tbsp black pepper
1 tbsp dry mustard
4 tbsp paprika
2 tsp garlic salt
1 tsp ground ginger
3 tbsp MSG (Accent)

Mix all ingredients well in a large bowl.

Dip chicken pieces in beaten eggs
Then turn them over in regular bread crumbs (commercial)
Finally plunge them in the flour-spices mixture (above)

Heat oven to 350 degrees
Place chicken in a tray and cover with foil (shiny side out)
Cook 40 minutes.
Remove the foil then cook for another 40 minutes
Baste lightly with oil 5 minutes before the end
Let stand 5 minutes and serve.

Source:

newsgroups: alt.cooking-chat

Post by mÂªdcÂªt
My cafe at work does a lovely salt and pepper squid sometimes that
tastes exactly like it

I like szechuan salt & pepper squid too. Makes your lips numb if you have
too much.

Post by mÂªdcÂªt

http://www.foodnetwork.com/recipes/tyler-florence/fried-chicken-recipe3/index.html
looks good.

Oooooh! THAT was the recipe that inspired me to try fried chicken! I
saw it on Lifestyle Food last week.

It looked good, didn't it? :) It wasn't until I looked up the recipe that I
remembered he brined the chicken first and only gave it a short buttermilk
marinade. I'd be inclined to use your method, or at least give it a decent
soak in buttermilk after brining.

Post by mÂªdcÂªt
I went from memory and followed the "basic instructions", and the
result was niiiiiice enough.
"All-purpose" flour = ?

Bog standard flour.

Post by mÂªdcÂªt
I'd recommend you try this, because it looks bloody nice!
I want to try "Buffalo Wings" next.... :D

Yes! Apparently the original sauce is just tabasco and margarine...doesn't
sound too appealing.

After all this talk of deep fried chicken, kfc and wings, I couldn't resist
and got my fix with some 'wicked wings' for lunch today...MSGelicious.

with this hot sauce: http://en.wikipedia.org/wiki/Sriracha for dipping.

I've just discovered it in a Chinatown shop and it's nice; not vinegary like
Tabasco and with more heat than sweet chilli, but not ridiculous either. It
seems to be popular in the States 'cause I've seen quite a few chefs like
Tyler et al using it. It's addictive.